Natto Spring Rolls Recipe

• 2 packs natto, about 1.5 oz each
• 1 tablespoon dried wakame (about 1/4 cup rehydrated), finely chopped
• 1 green onion, finely chopped
• 1/2 teaspoon light soy sauce
• 1/4 teaspoon sugar
• 1/4 teaspoon hot mustard
• 12 spring roll wrappers
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• 2 cups vegetable oil, for frying

1. Mix the natto with the seaweed and scallions. Add the packets of soy sauce and mustard that come with the natto, or use the seasonings listed above.
2. Have ready a stack of defrosted spring roll wrappers.
3. Roll the natto mixture in the spring rolls, sealing your rolls closed with a dab of the cornstarch slurry.
4. In a wok, heat the oil to 350u0b0F. Deep the spring rolls until the shells are golden brown, about 2 minutes per side. Serve immediately.

packs natto, dried wakame, green onion, soy sauce, sugar, hot mustard, spring roll wrappers, cornstarch, vegetable oil

Taken from www.seriouseats.com/recipes/2011/07/natto-spring-rolls-recipe.html (may not work)